Ultimate Chicken Casserole
This ultimate chicken casserole is an easy, no-fuss dinner made with everyday ingredients. It comes together in one pan and is perfect for feeding a family or sharing at a gathering.
Ultimate Chicken Casserole
This ultimate chicken casserole is an easy dinner made for busy days. It uses simple ingredients and feeds a lot of people.
Cooked chicken, egg noodles, bacon and corn are mixed with a creamy sauce with lots of cheese and all topped with a cracker topping.
This casserole is great for family dinners, potlucks, or leftovers the next day. It can be made ahead of time and baked when needed. Serve it hot and keep it simple.
This chicken casserole is the kind of meal that’s easy to make and easy to love.
Ingredients
Wide egg noodles: Any sturdy egg noodle works, but wider noodles give the best texture.
Cooked chicken: Rotisserie chicken is a big time-saver and adds great flavor, but leftover baked or grilled chicken works just as well. Shred or cube it based on the texture you prefer.
Bacon: Thick-cut bacon gives more flavor, but regular bacon is fine too.
Corn: Frozen or canned corn both work here, just make sure it’s well drained.
Condensed cream of chicken soup: This forms the base of the creamy sauce.
Sour cream: Stir it in smoothly to avoid lumps.
Milk: You can add a little extra if the mixture seems too thick before baking.
Cheddar cheese: Freshly shredded cheese melts better than pre-shredded.
Onion: A small diced onion adds flavor without overpowering the dish. If you prefer a milder onion taste, sauté it briefly before mixing in.
Seasonings & Spices: We used garlic powder, onion powder, salt, and pepper.
Buttery crackers: Crush them by hand for a mix of fine crumbs and small pieces.
Butter: Melted butter helps the cracker topping brown and crisp.
French-fried onions (optional): Sprinkle them on near the end of baking so they don’t burn.
How To Make
Preheat the oven to 350°F (175°C).
Lightly grease a 9×13-inch baking dish and set it aside.
Cook the egg noodles according to package directions until just al dente.
Drain the noodles well and set them aside.
In a large bowl, whisk together the cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt, and black pepper until smooth.
Stir in the cooked chicken, cooked noodles, corn, diced onion, and half of the shredded cheddar cheese until evenly coated.
Fold in most of the crumbled bacon, saving some for the topping.
Spread the mixture evenly into the prepared baking dish.
Sprinkle the remaining cheddar cheese over the top.
Combine the crushed crackers with the melted butter in a small bowl.
Mix in the reserved bacon drippings if using.
Sprinkle the cracker mixture evenly over the casserole.
Scatter the remaining bacon over the top.
Bake uncovered until the casserole is bubbly and the topping is golden.
Add the French-fried onions during the last few minutes of baking if using.
Remove the casserole from the oven and let it rest before serving.
Leftovers/Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat individual portions in the microwave or warm larger amounts in the oven until heated through.
What to serve with Ultimate Chicken Casserole
Here are some of our favorites to serve with Ultimate Chicken Casserole:
- A simple green salad with a light vinaigrette.
- Steamed broccoli or green beans.
- Roasted carrots or Brussels sprouts.
- Garlic bread or dinner rolls are great for scooping up the creamy sauce.
- Fresh fruit or a fruit salad.
Ultimate Chicken Casserole
Ingredients
- 12 oz wide egg noodles about 3 cups cooked
- 4 cups cooked chicken shredded or cubed (rotisserie works great)
- 8 slices bacon cooked until crisp and crumbled (reserve 1 tbsp drippings)
- 1 cup frozen or canned corn drained
- 2 10.5 oz cans condensed cream of chicken soup
- 1 cup sour cream
- ½ cup milk more to loosen if needed
- 2 cups shredded cheddar cheese divided
- ½ cup diced onion about 1 small
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt adjust to taste
- ¼ teaspoon black pepper
- 1 ½ cups crushed buttery crackers Ritz or similar
- 3 Tablespoons melted butter for topping
- Optional: 1 cup French-fried onions to sprinkle on top in last 5 minutes for extra crunch
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Cook egg noodles according to package directions until just al dente, drain and set aside.
- In a large bowl, whisk together the cream of chicken soups, sour cream, milk, garlic powder, onion powder, salt, and pepper until smooth.
- Stir in the cooked chicken, cooked noodles, corn, diced onion, and 1 cup of the shredded cheddar until everything is evenly coated. Fold in about ¾ of the crumbled bacon (reserve the rest for topping).
- Spread the mixture evenly into the prepared baking dish. Sprinkle the remaining 1 cup cheddar over the top.
- In a small bowl combine crushed crackers with the melted butter (and the reserved tablespoon of bacon drippings if you like extra savory flavor). Sprinkle the cracker mixture evenly over the cheese layer. Scatter the remaining crumbled bacon on top.
- Bake uncovered for 30–35 minutes, until the casserole is bubbly and the topping is golden. If using French-fried onions, add them in the last 5 minutes of baking so they stay crisp.
- Remove from oven and let rest 5–10 minutes before serving.
Please note that the nutritional content of this recipe will vary based on the specific ingredients used. For a detailed breakdown of the nutritional values, consider using a recipe nutrition calculator with the exact brands and measurements you’ve used.
